Quote:
Originally Posted by Delano
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
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They're ribs, they won't develop the same ring a but or brisket would, but they do pick up the smoke flavor, especially if you don't trim the fat off the baby backs. In the end, given all the binder, rub, and sweating you do, I'm not sure how much "smoke" really happens in pork ribs. IMO pork ribs have their natural flavor, tenderness, and moisture profile, so the rubs matter, then the texture. The smoke is there, no doubt, but it's not as much a visual profile as a note in the bite.
These were amazing and since we're empty nesters I was supposed to have leftovers, Mrs. GloryDayz took care of that with offering free samples to the neighbors... It's all good, my neighbors are awesome, even if they can't cook for shit.
